Directions :
Make sauce:Combine mustardm red peppers, 1 1/2 tsp salt and garlic in a large deep bowl. Wisk in vinegar
and then oil while continuously wisking. Keep wisking until smooth and thick. Add scallions, celery & parsley and mix
well. Cover tightly and leave at room temperature for 3-4 hours.
Meanwhile, shell shrimp leaving on tails. Devain if needed and rinse with cold water. Bring 2 quarts water to a boil
with remaining 1/2 tsp salt. Drop in shrimp and cook 3-4 minutes or until pink. Remove and chill. On 2 plates,
place a 1 cup mound of lettuce on each plate. Arrange shrimp over lettuce and spoon remoulade sauce all over shrimp
and serve.
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